Imagine sinking your teeth into a golden-brown, perfectly crispy calzone that's bursting with savory Italian sausage, earthy mushrooms, and tangy black olives. This isn't just another pizza pocket – it's a culinary adventure that will transport your taste buds straight to the heart of Italy! Whether you're looking to impress dinner guests or satisfy a serious comfort food craving, these homemade calzones are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 calzones
Ingredients
- 1 package pizza dough
- 1 cup Italian sausage, cooked and crumbled
- 1 cup mushrooms, sliced
- 1/2 cup black olives, sliced
- 1 cup shredded mozzarella cheese
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- If the pizza dough is refrigerated, remove it 30 minutes before preparing to allow it to come to room temperature.
- In a skillet, cook Italian sausage over medium heat, breaking it into small crumbles until fully browned and no pink remains. Drain excess fat and set aside.
- Slice mushrooms and black olives into thin, uniform pieces.
- Roll out the pizza dough on a floured surface and divide into 4 equal portions.
- For each calzone, spread the dough into a circular shape about 8 inches in diameter.
- On one half of each dough circle, layer cooked sausage, sliced mushrooms, black olives, and shredded mozzarella cheese, leaving a small border around the edge.
- Fold the empty half of the dough over the filling, creating a half-moon shape.
- Crimp and seal the edges tightly by pressing with a fork to prevent filling from leaking.
- Brush the top of each calzone with beaten egg wash to create a golden, shiny crust.
- Cut 2-3 small slits on the top of each calzone to allow steam to escape.
- Place calzones on the prepared baking sheet and bake for 20-25 minutes, or until the crust is golden brown and crispy.
- Remove from oven and let cool for 5 minutes before serving to allow filling to set.
- Serve hot with marinara sauce or your favorite dipping sauce on the side.
Tips
- Temperature Matters: Let your pizza dough sit at room temperature for 30 minutes before rolling. This makes the dough more pliable and easier to work with.
- Prevent Soggy Bottoms: Always drain excess fat from the sausage and avoid overloading your calzones with wet ingredients.
- Sealing Technique: Use a fork to crimp the edges tightly, creating a perfect seal that prevents filling from leaking during baking.
- Egg Wash Magic: The beaten egg wash is your secret weapon for achieving that beautiful golden, glossy crust that looks like it came from a professional bakery.
- Steam Escape: Don't forget to cut those small slits on top – they allow steam to escape and prevent your calzones from becoming soggy.
- Resting Time: Let the calzones rest for 5 minutes after baking. This helps the filling set and prevents burning your mouth on hot filling.Pro Tip: Serve with a side of marinara sauce for dipping, and watch your guests' eyes light up with pure culinary delight!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 22g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 85mg
